Air-popped popcorn with butter and garlic salt is my latest sift-snack addiction. Add parmesam if you are feeling decadent.

Our pasta, who art in a colander, draining be your noodles. Thy noodle come, Thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever. RAmen.

Ah, classic cartoon cheese. The heroes and villians talking to themselves and stating the obvious. Aquaman attempting to swing an ancor around underwater for momentum while its drawn completely straight. Aquaman suddenly appearing in the submarine. Aquaman stopping a small fire by wiping out every coastal city in the western hemisphere. They just don't make cartoons like that anymore.

The ultra cheese and uselessness of Aquaman got me thinking of some other worthless heroes that should be thrown into the Justice League cartoons. They need to tap into Section 8. This includes what could even possibly be Dag's favorite hero, the Defenestrator.

Sixpack: Team leader, whose special ability is grotesque drunkenness and beating villains with broken-off liquor bottles.

Bueno Excelente: An obese, sweaty, and bald Latino in an overcoat who "defeats evil with the power of perversion." Generally, the only thing he says will be "Bueno", often preceded by a creepy chuckle. It is strongly implied that he violated Kyle Rayner in some way [2].

The Defenestrator: A large, burly man in a denim jacket, black sunglasses, with black hair who obsessively carries around a window through which he forcefully throws criminals and the occasional unlucky policeman. His assaults on police officers landed him in Arkham Asylum.

Dogwelder: A thin, silent man in a welder's mask who spot welds dead canines to evildoers, resulting in extreme burns and general horror. The question of how exactly one can weld a flesh and blood animal to a person is not answered by the series.

Friendly Fire: A large, hapless man in a red cowl, Friendly Fire would easily be the most powerful of Section 8's heroes if he were to shoot anything other than allies with the potent bolts of energy he fires from his hands.

Jean de Baton-Baton: A bizarrely gaunt walking French caricature who defeats enemies with "the power of Frenchness," as expressed by savage beatings with a baton and occasionally blinding others with rings of garlic and onions.

Flemgem: A sickly, thin, bald man in a green suit and a purple domino mask who has the ability to produce and expel large volumes of phlegm, which can blind, suffocate, or simply gross out evildoers.

Shakes: A thin, hairy vagrant who upsets people through stutters and an overall shaking palsy. He is a frequent, accidental target of Friendly Fire.


http://en.wikipedia.org/wiki/Section_8_(comics)

Flag salutes, lapel pins, what the hell is the US degenerating to. Oh nooes, he didn't wear the official color of thong today, he's clearly the anti-christ. Somebody throw some garlic on him!

This is clearly not aimed at anyone with an IQ over 40, but sadly it hits home in the pretty big republican base. (heh, sorry, that was an easy jab, stupidity is an equal opportunity employer)

I saw a human hand reach down there, june bugs must be good eatin (A pack of ducks and chicks can't be wrong). Personally I think I'd take mine sauteed with a little fresh garlic and a light sprinkling of salt and pepper.

potatoes = fail

top 10 would be
1. milk
2. hummus
3. guacamole (made from avocados, garlic, onions, tomato, lemon, and a bit of salt ONLY -- nothing else)
4. chicken
5. whole-grain pasta
6. salmon or tuna
7. bananas
8. supreme pizza in moderation
9. veggie stir-frys
10. canned soup (with potassium instead of sodium)

I used to work at an excellent pizza place that had combinations that blew my mind. But that being said. There is nothing like your own pizza from scratch, dough included. It takes some practice though.

I prefer making a sauce that is mostly peppers, with just a little bit of onions and tomato, with some rosemary and fresh garlic in the dough.

Once you try it a few times, you can get perfect, chewy, crispy....

uuhh.. bye

*gulp*!

I guess I won't be downvoting any of sifty's comments anytime soon!

Anyway- I changed the tags back. Alioli is already in the title, so having it in the tags is redundant. I put aioli in the tags since alioli is very similar, and the true alioli (which is made without ANY egg yolk, just btw) is indeed the father of all mayonaise style emulsions. First came alioli in catalan cuisine, then aioli moved around the mediterranean, and after a time, the garlic was removed by the french and created mayonaise.

lots of garlic.

There is no cheese that I would not eat, few that I have not eaten, and none that is so stinky that I would not spread it on anything suitable and chow.

a nice wheel a Gouda smoked slow next to the BBQ, and eaten while waiting for the carne.....mmmmmmmmmmmmm!

Welsh Rarebit:
Ingredients

* 25g Butter
* 150ml Welsh ale-(use milk, if you don't want to have trippy dreams)
* 175g mature Welsh farmhouse Cheese (you can replace this with the sharpest cheddar you prefer-(NO SUBSTITUTES FOR SHARPNESS!)-meaning no poncy chesse you happen to have lying about
* 25g Flour
* 1/2 tsp prepared mild Mustard (Coleman's is best)
* 2 egg yolks
* 4 slices bread

Method

1. Place the butter, milk or ale and cheese in a saucepan and heat gently until melted and smooth in consistency.

2. Stir in the flour, and bring the mixture to the boil, stirring constantly.

3. Remove from the heat and add the mustard and seasoning. Leave to cool for 5 minutes, then whisk in the eggs.

4. Toast the bread on one side, turn over and divide the rarebit mixture between the slices.

5. Place under a hot grill and cook until bubbling and golden.
Welsh rarebit is traditionally served on toast, sometimes with a poached egg on top. Many chefs have taken to using the rarebit mixture for more adventurous dishes such as a topping for fillet of Welsh beef, or cod. It's ideal as a vegetarian dish and is exceptionally good poured over roasted vegetables, then baked in the oven until golden.
You can add various flavourings to the rarebit base such as herbs, fresh chilli, garlic, cooked leeks, chopped ham

Perfectionist's note: Welsh Rarebit is a stand-alone affair-a good sourdough is best-Her starter's activity, together with the beer's yeast and other constituent's, the actives in the cheese, the mustard, have produced repeatable mildly psychoactive, nocturnal effects when eaten on an empty stomach, just prior to bed.-choggie hasn't made this in a number of years-djsunkid is about to, and tell us all about his whacky night-moves......

Comment hidden because you are ignoring dag. (show it anyway)

Use a full carcass and lots of celery and garlic.

Comment hidden because you are ignoring dag. (show it anyway)

My Nipponophile wife tells me that the second smelly food is fermented soybeans (natto) with garlic and green onion.

The last one was grated garlic.

Not sure what the 1st one was - the round balls. Anyone?

wazant: The word chili originates from the original spanish, chile. But it's really a regional thing.

http://en.wikipedia.org/wiki/Chili_pepper

As far as chile pepper aficionados are concerned, the chile is the fruit. In other words, chile powder is ground chile peppers while chili powder is considered a concoction of powdered chile peppers, garlic, spices, etc. which is used to make some damn fine chili.

I can't believe plastiquemonkey is the only person so far to point out how far removed this kind of "food" is from actual Italian cuisine. That shit is garbage. It doesn't help that their portion sizes are absolutely outrageous. But the truth is, olive oil is good for you. Eating cheese after a meal is good for digestion and for your teeth.

Honestly, I am completely in agreement with most of this video, with the exception of calling this kind of food "Italian". Where's choggie, he knows what I'm talking about. Some roasted red peppers marinated in olive oil and raw garlic. A nice Pasta di Aglio e Olio con Pepperoncino. Some pickled eggplant. Some fresh buffalo mozzarella with anchovies and bread.

That stuff is totally american bullshit. When you make your lasagna with bechamel (originally known as Salsa Colla), fresh tomatos, eggplant and ricotta, I want you to portion that sucker up reasonably, then count the calories and get back to me.

Ragh

Hello I have a question about flavor. I am no chef but I do know my way around
a kitchen. I made a Potato soup that is okay in flavor but it lacks a richness
that I desire also it is on the bland side. This is how i prepared it.
I cooked almost a half pound of bacon. removed the bacon from the pot. I added
3 cloves of minced garlic, 1 large onion finely diced, 3 carrots shaved then chopped, 4 celery stalks almost minced. I cooked those until onions almost clear. then added 3 tablespoons fresh parsley and 3 tablespoons fresh chives.
I added 1/2 stick of butter. once melted and bubbly I added 1 cup of flour 1 tablespoon fresh ground black pepper. Once flour was browned i slowly added 3 cups Heavy Cream , 1/4 of a brick of cream cheese 2 large spoons of sour cream.
once all that was integrated I slowly added 6 cups of Chicken broth. Then cubed already cooked to tender potatoes. For good measure I added in some velveta cheese and the crumpled pieces of bacon. I was not happy with the richness as it seemed somewhat bland.
What could I have done to give it a nice pop. Thank you for your help as this is my father in laws favorite soup and it is hard for me to get him to eat anything at all. As his care giver I need to make things that will help him gain weight and be appealing to him.